Food and Beverage Director/Executive Chef Position Available In Cumberland, Maine

Food and Beverage Director/Executive Chef 1.7 1.7 out of 5 stars 5 Park Street, Freeport, ME 04032 SUMMARY Responsible for the profitability of the Food and Beverage Department, in coordination with high guest satisfaction, innovative menus, programs and events. Must maintain high quality standards in service, control of labor, food and beverage quality, and sanitation procedures. Also responsible for the hiring,supervision, development, and training of all F&B personnel, to maintain a high level of service.

ESSENTIAL DUTIES

include the following: Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards. Scheduling, hiring, conducting performance reviews and training of F&B personnel. Maintain accountability of standards including uniform, grooming, and sanitation. Maintain all team members training including TIPS, ServSafe and any individual state trainings. Preserve excellent levels of internal and external customer service. Plan and direct food preparation and culinary activities in a sanitary and timely manner. Selection and development of recipes, production recipes and plated recipes, to ensure consistent quality in accordance with standards. Maintain quality levels of receiving, storage, production, and presentation and display of food. Maintain the integrity and proper usage of the software tools available. Design exceptional menus, purchase goods and continuously make necessary improvements to meet business needs and market demands. Ensure Compliance with Heath Department, Liquor Laws, and all other laws applicable to the business. Identify customers’ needs and respond proactively to all their concerns. Completing and facilitating end-of-month practices according with company standards. Ordering of all consumable food, beer, wine, liquor and supplies in accordance with company standards. Collaborate with leadership to establish key metrics for service standards as well as financial standards. Participate in a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork including attending regular managers meetings. Maintaining proper controls to generate financial expectations to meet forecast and budget expectations. Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps. Ensures all equipment is properly maintained and in working order in accordance with local health department and hotel standards. Maintains a positive and professional approach with staff as well as a professional appearance. All other duties as assigned by management.

EXPERIENCE

Previous Director of F&B experience preferred. Previous Executive Chef experience preferred. Previous Banquet Management experience preferred.

Job Type:

Full-time Pay:

$85,000.00 per year

Shift:

8 hour shift

Work Location:

In person